Tuesday, March 19, 2013

Chicken Tetrazzini Recipe

I've been making this Chicken Tetrazzini for a few years and it's always a big winner at my dinner table. It's not difficult at all, just a little bit time consuming. Here's the recipe, adapted from the Better Homes and Gardens Cookbook recipe.


8 oz. linguine
2 tablespoons unsalted butter
1/4 cup plain flour
Fresh black pepper & salt
Olive oil
1/8 teaspoon nutmeg
1 1/4 cups chicken broth (I use a Knorr or Oxo cube with boiling water)
1 cup light cream
1/4 cup skim milk
2 cups chopped chicken breast
1/2 cup grated Parmesan cheese
1/3 cup sliced almonds
1 tablespoon dried parsley


  1. Heat olive oil in a frying pan. Add chicken and sprinkle with salt & pepper. Cook until done and golden brown. Set aside and cover to keep warm.
  2. Toast the almonds in a dry pan on the stovetop, stirring constantly over medium high heat until they start to brown and smell good.
  3. Meanwhile, cook linguine. Drain and set aside.
  4. Preheat oven to 350 degrees F or about 200 degrees C.
  5. In a wok, heat the butter. Stir in flour, pepper and nutmeg. Add broth, milk and cream all at once and stir until thickened and bubbly. Add chicken and 1/3 of the Parmesan cheese.
  6. Add the linguine to the mixture and gradually stir and fold until each strand is covered with the cream sauce. Pour into a glass baking dish or pie plate and sprinkle with the rest of the Parmesan cheese and the toasted almonds.
  7. Bake uncovered for 15 to 20 minutes or until the cheese starts to melt and brown. Sprinkle with parsley and serve on hot plates.

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